Roasted Red Pepper (Capsicum) Sauce
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
1 container
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Cuisine
International
Roasted Red Pepper (Capsicum) Sauce
Description
The sauce begins with grilling or roasting red bell peppers to develop a smoky flavor and facilitate peeling. The peeled peppers are sliced and briefly sautéed with garlic in olive oil to release aromas without burning the garlic. White wine is added to deglaze the pan and reduce slightly.
Brown sugar, paprika, and white vinegar are introduced to balance sweetness, spice, and acidity, then the mixture simmers to meld flavors. After simmering, the ingredients are processed in a food processor to achieve a thick, smooth texture. If too thin, the sauce can be returned to the stove to reduce further.
This versatile sauce can be refrigerated for up to five days and served with grilled meats, vegetables, or as a dip. Its smoky sweetness and balanced acidity add depth to various dishes.
Ingredients
- 4-6 bell pepper red
- 1 clove garlic
- 2 tablespoons white wine
- 3/4 tablespoon white vinegar
- olive oil
- black pepper freshly ground
- salt sea salt
- 2 pinches paprika sweet
- 1/2 tablespoon brown sugar
Instructions
- Grill or roast and peel the capsicum (peppers). Learn how to roast and peel capsicum (peppers) here.
- Slice the capsicum (peppers) into strips.
- Sauté the capsicum strips and garlic in a little olive oil on high heat for about 3 minutes, being careful not to burn the garlic.
- Add the wine and reduce slightly.
- Add the brown sugar, paprika and vinegar and reduce to a simmer.
- Simmer for 5 minutes.
- Pour the contents of the pan into a food processor and process for 1 minute, until a thickish consistency.
- If it is too thin return it to the stove after processing and reduce a further few minutes.
- The capsicum sauce is now complete and can be kept in the refrigerator in an airtight container for up to 5 days.
Notes
User Reviews
Overall Rating
4.9
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